Puliyodharai is a South Indian rice preparation, a mainstay in most Indian festival luncheons and dinners. It is also offered as prasadams in temples. Prasadam (a Sanskrit word) is food that has first been offered to God prepared by the temple priests in the temple Madapalli (Temple kitchen). Thiru madapalli is traditionally the kitchen in . . . → Read More: Kovil Puliyodharai – Temple Style Tamarind Rice Recipe
Traditional South Indian sweet rice porridge prepared during the harvest festival called Pongal / Sankranthi. In villages freshly harvested rice is cooked with jaggery and dal in clay earthenware pots and offered to God along with vegetables, lentils, sugarcane and fruits. This is also prepared as neivedyam or prasadam during other auspicious occasions and festivals.
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Ven Pongal is one of the breakfast item from South India, mainly popular in Tamil Nadu, prepared during Pongal Festival and also served as a special dish on auspicious occasions like wedding ceremonies. Fresh curry leaves and Ghee is a must for this dish.
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Avial is a well known Kerala side-dish for rice. And also a Kanyakumari favourite. The aroma that arises when my grandmother cooks it in a mud pot, still lingers around. It differs from the traditional recipe in just one way - she cooked it without adding curd. And so here is Tamil Nadu's version.
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For any good looking and tasting chutney, fresh ingredients are a must and its 100% true in the case of Coconut Chutney varieties. Hotel chutney doesn't have any special magic ingredients except its made attractive with tricky presentations and prepared with right proportions. That doesn't mean we don't make good chutneys at home… its all our mind set and few more other aspects makes it more attractive.
1. Timing – Served when you're really hungry and longing for some thing perfect.
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My mom's one of the special is pongal sambar, she used to do whenever she prepare pongal..tasty sambar, easy to prepare..this sambar goes very well with idli, dosais too..made with brinjal(eggplant) n with split green gram dal, this sambar tastes awesome…as this sambar will be mild, can feed even kids very easily..
Kathirikkai pachaiparuppu sambar/Pongal paasiparuppu sambar/Pongal kathirikkai sambar/ brinjal sambar/greengram brinjal sambar
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Hi all this recipe i read in a magazine and tried it out..it tasted very good …so like to share with u all…it goes well with rice and chappathi also…try it out and enjoy… . . . → Read More: Potato Avial
Tiffin sambar – usually served with Idli, mini idli, dosai, Rava dosai, Pongal, vadai.
Tiffin sambar/ Idli sambar/ Vengaya sambar/ Onion sambar/ Restaurant style sambar
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Masala Vadai is a popular deep fried snack from Tamil Nadu also known as Paruppu vadai. This is either made with single lentil or combination of lentils. We at home, make it purely with Bengal gram and call it as Masala Vadai and the one made with multiple lentils are termed as Aama Vadai. These vadais with crispy exterior and soft interior can be served as an appetizer, evening snack or in general would suit for any occassion. . . . → Read More: Masala Vadai
Coconut Chutney can be made in numerous ways, this is the simplest version. The colour of the chutney changes depending on the ingredients used. With Split roasted gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look pale white. Mostly this variety is served with Bondas and Bhajis.
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